Butter an 8 inch spring form pan.
Mix graham crackers and melted butter together in a bowl.
Press graham cracker mixture into spring form pan on the bottom and sides.
Place crust into freezer.
Beat softened cream cheese with lemon juice.
Add whipping cream and beat on medium/high until thickened.
Add lemon zest, vanilla and 1/2 of the berry puree
Pour into graham cracker crust and place back into freezer for a few hours or overnight.
Remove cheesecake from spring form pan and decorate with berries.
Serve with remaining puree on the side.